An Investigation : Recombinant Egg Allergens as Specific Immunotherapeutic Agents of Egg Allergy

Food allergy is a reaction of the immune system of sensitive individuals to specific proteins in food. Food allergy is a serious concern and can sometimes be life-threatening. This book is an investigation of developing non-mutated glycosylated recombinant ovalbumin, and designing and developing recombinant ovalbumin mutants; testing their protective efficiency against anaphylaxis in a mouse model; investigating their mechanisms of action; and investigating the mechanism of action of recombinant ovomucoid third domain in oral specific immunotherapy. Recombinant technology and bioinformatics offer powerful tools to create molecules effective against complex diseases, such as allergies, as well as for further studies. A double mutant and a triple mutant of recombinant ovalbumin were effective in completely preventing anaphylaxis in mice. These recombinant proteins hold immense potential for use as safe ingredients in food products, as key reference proteins replacing ovalbumin in laboratories, as well as for the prevention and treatment of ovalbumin/egg allergy in humans. This study would be useful to the scientific community interested in food allergy and associated food safety.